Pina Colada Chicken (pineapple and coconut)
Made this one yesterday - it was a hit!
Pineapple coconut chicken (I also call it Pina Colada Chicken)
This was for a 2 litre thermal cooker. Quantities are approximate:
3 small chicken breasts, sliced
1/2 small onion, sliced
1/2 teaspoon minced garlic and/or minced ginger (optional)
1 can pineapple pieces, drained (retain juice. I choose the "no added sugar" variety with natural juice because I don't like things too sweet)
2/3 cup coconut milk
Chicken stock
Soy sauce
Paprika, salt, pepper (to taste)
1-2 tablespoons cornstarch mixed with some water to form a slurry.
Some kind of green vegetable (I used broccoli, but I think peas would work even better)
Rice to serve.
- Method -
Brown chicken, onion and pineapple pieces (and minced garlic / ginger if using) in a little oil in bottom of pot (may need to fry in batches). Set aside.
Add coconut milk to pot, a cup of the chicken stock, half a cup of the reserved pineapple juice, a little shake of paprika, salt and pepper, and a dash of soy sauce.
Heat through and taste. Adjust according to taste (I think from memory I added more pineapple juice).
Once you're happy with the flavour of the sauce, thicken with the cornstarch slurry, add the chicken and onion mix.
Add the green vegetables and stir. Adjust things so that your inner pot is almost full (mine was about 4/5ths full, it's important because too much air in your pot will mean that the heat is not retained as well).
Heat through about 15 - 20 minutes, place inner pot in the insulating pot, and leave until you're ready for dinner (I left it for a few hours but it really wouldn't have needed that long).
Serve on a bed of fluffy white rice.
Notes: Part of the reason I tried broccoli was that I wanted to see how it would go. It did go soggy, which I guess is to be expected. I think that peas might be a better alternative, unless you don't mind the mushy broccoli (and that broccoli smell).
Really, I think this recipe is mostly cooked before it goes into the outer pot - but for timing's sake it was very useful. I had time to make dinner in the early afternoon before going out and running a few errands which meant that I didn't have to get home and rush through the whole process - it was all there ready and waiting for us (oh, did have to cook the rice but that doesn't take long in the microwave).
Family's verdict - they loved it - and there was plenty of sauce to go on the rice. So this one's a keeper :)
.
Pineapple coconut chicken (I also call it Pina Colada Chicken)
This was for a 2 litre thermal cooker. Quantities are approximate:
3 small chicken breasts, sliced
1/2 small onion, sliced
1/2 teaspoon minced garlic and/or minced ginger (optional)
1 can pineapple pieces, drained (retain juice. I choose the "no added sugar" variety with natural juice because I don't like things too sweet)
2/3 cup coconut milk
Chicken stock
Soy sauce
Paprika, salt, pepper (to taste)
1-2 tablespoons cornstarch mixed with some water to form a slurry.
Some kind of green vegetable (I used broccoli, but I think peas would work even better)
Rice to serve.
- Method -
Brown chicken, onion and pineapple pieces (and minced garlic / ginger if using) in a little oil in bottom of pot (may need to fry in batches). Set aside.
Add coconut milk to pot, a cup of the chicken stock, half a cup of the reserved pineapple juice, a little shake of paprika, salt and pepper, and a dash of soy sauce.
Heat through and taste. Adjust according to taste (I think from memory I added more pineapple juice).
Once you're happy with the flavour of the sauce, thicken with the cornstarch slurry, add the chicken and onion mix.
Add the green vegetables and stir. Adjust things so that your inner pot is almost full (mine was about 4/5ths full, it's important because too much air in your pot will mean that the heat is not retained as well).
Heat through about 15 - 20 minutes, place inner pot in the insulating pot, and leave until you're ready for dinner (I left it for a few hours but it really wouldn't have needed that long).
Serve on a bed of fluffy white rice.
Notes: Part of the reason I tried broccoli was that I wanted to see how it would go. It did go soggy, which I guess is to be expected. I think that peas might be a better alternative, unless you don't mind the mushy broccoli (and that broccoli smell).
Really, I think this recipe is mostly cooked before it goes into the outer pot - but for timing's sake it was very useful. I had time to make dinner in the early afternoon before going out and running a few errands which meant that I didn't have to get home and rush through the whole process - it was all there ready and waiting for us (oh, did have to cook the rice but that doesn't take long in the microwave).
Family's verdict - they loved it - and there was plenty of sauce to go on the rice. So this one's a keeper :)
.